Stone fruit is known to be more digestible when dried than if eaten fresh. But whether fresh or dried, it is essential that we observe a few basic rules in order to enjoy these tasty fruits without having any problems.
Stone fruit cannot be stored in the cellar, nor would it ripen there. It should always be picked when fully ripe, and should also be ripe when bought. Partially ripe stone fruit causes problems, and also tastes unpleasant. Thus, anyone who buys unripe stone fruit will subsequently be disappointed and feel cheated. You will never see unripe apricots, for example, miraculously ripen. You can wait as long as you like, but they will not become juicy and sweet; rather, to your great dismay, they will shrivel up pitifully. Cherries should be ripe and what is more important, unsprayed, otherwise they will be harmful. When we eat fully ripe and unsprayed cherries together with some wholewheat (wholemeal) bread, chewing everything well, they will not cause fermentation and will exert a good influence on the liver. Another thing, we should never drink water while eating cherries, or immediately afterwards. This rule applies to all stone fruit. Remember, too, that this kind of fruit is not to be simply swallowed before being properly chewed, as is usually done. Stone fruit, if well insalivated will not give any trouble, as long as it is ripe and unsprayed. In the case of dried fruit (see below), it is also important to ensure that it is unsulphurised.
It is true that nowadays it may not be easy to follow through this advice if you cannot obtain your fruit from the right sources. Our own gardens, which we tend ourselves, will provide us with all we need, as will also the produce of farmers who look after their trees in an absolutely natural way, who pick and sell nothing but fully ripe fruit.
*1000/28/1*
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